Spicy Ranch Almonds

December 31, 2013

When it comes to recipes, my favorites include the most unhealthy appetizers you can muster up. I just love a good app. 

Jeremy's step mother Sandra makes the most amazing Spicy Ranch Crackers, y'all these things are addicting. Like hide and don't share addicting. 

Hence my need to healthy them up a bit. 

I decided to take the flavors she uses, but make this favorite snack of mine less guilty by taking out the cracker and oil and replacing it with egg white and raw almonds.

The first time I had these amazing crackers was after our horrible wreck that totaled my favorite car of all time, leaving us to get Sandra to drive us the 9 hours back to the Deep South to our tiny apartment.

The only thing that made my sad little car situation better were those crackers, I just snacked away until the whip lash was no longer in the front of my mind.

Mmmm, crackers.

Like I said though, you just can't eat those crackers very often without needing to live the remainder of your day at the gym.

Considering how much I love almonds, and the amount of Cocoa Almonds I've been known to consume, it was high time to take that delectable cracker and place it on an almond.

Spicy Ranch Almonds

1 1/2 cups raw salt-free almonds
1 egg white
several dashes of ground cayenne pepper (as spicy as you want them)
1 packet of Hidden Valley Ranch Mix

Preheat oven to 275 degrees. In a small bowl beat egg. Add almonds to mixture and toss to coat. In a separate bowl combine all other ingredients. Remove almonds from egg white mixture with a slotted spoon and add to dry ingredients. Toss almonds in ranch mixture and place on a parchment lined baking sheet. Bake at 275 for 30-40 minutes, stirring every 10 minutes.

What other almond flavors should I make?